Lemon Herb Roasted Chicken Recipes

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ROASTED LEMON-HERB CHICKEN



Roasted Lemon-Herb Chicken image

Provided by Mary Nolan

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 8

One 4 1/2-pound whole chicken, rinsed and patted dry
Kosher salt
Freshly ground black pepper
6 sprigs fresh rosemary
1/2 bunch fresh thyme
1 head garlic, cut in 1/2 horizontally
1 lemon, halved
Olive oil, for brushing

Steps:

  • Preheat the oven to 400 degrees F.
  • Generously salt and pepper the inside cavity of the chicken, and add 4 rosemary sprigs, thyme, garlic, and half of the lemon. Slice the remaining lemon half into thin slices and slide them under the exterior skin of the chicken breasts. Take the remaining 2 rosemary sprigs and slide them down along each side of the breast bone under the skin. Tuck the wings back and under the chicken and tie the legs together for even cooking.
  • Place the chicken, breast side up, on a rack in a roasting pan and brush the top and sides with olive oil. Sprinkle with salt and pepper.
  • Roast chicken in the oven, basting with drippings at least once, until juices run clear and leg bone easily pulls away from the meat, about 1 hour 15 minutes to 1 hour and 30 minutes.
  • Remove chicken from oven and cover with foil. Allow to rest for juices to redistribute, at least 15 minutes.
  • Carve the chicken and place on serving platter.

ROASTED LEMON HERB CHICKEN



Roasted Lemon Herb Chicken image

My family loves this. My husband even requests it.

Provided by barbzal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h45m

Yield 8

Number Of Ingredients 8

2 teaspoons Italian seasoning
½ teaspoon seasoning salt
½ teaspoon mustard powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
  • Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
  • Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 3.6 g, Cholesterol 127.7 mg, Fat 29.2 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 177.6 mg, Sugar 0.1 g

LEMON-HERB ROAST CHICKEN



Lemon-Herb Roast Chicken image

We prefer roasting two small chickens instead of a single large bird-the smaller ones cook more evenly.

Provided by Food Network Kitchen

Time 3h

Yield 6 servings

Number Of Ingredients 8

2 3- to 4-pound chickens, giblets removed
Kosher salt and freshly ground pepper
6 tablespoons unsalted butter, at room temperature
4 lemons (2 zested and quartered, 2 cut into wedges)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chervil
1/2 cup chopped fresh chives
1/4 cup chopped fresh tarragon

Steps:

  • Pat the chickens very dry with paper towels. Season inside the cavities with salt and pepper. Combine the butter, lemon zest, parsley, chervil, chives, tarragon, 2 teaspoons salt and a few grinds of pepper in a mini food processor; pulse until almost smooth. Gently loosen the skin on the chicken breasts and thighs with your fingers. Rub half of the herb butter evenly under the skin of both chickens, then rub the remaining herb butter all over the chickens. Refrigerate, uncovered, at least 30 minutes to dry out the skin.
  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 450 degrees F. Stuff the lemon quarters into the chicken cavities. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them; scatter the lemon wedges on the rack around the chickens.
  • Roast until the breasts and tops of the legs are golden, about 30 minutes. Rotate the pan and reduce the oven temperature to 350 degrees F. Continue roasting until the skin is golden and crisp all over and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 40 to 50 more minutes.
  • Remove the chickens from the oven; let rest 15 minutes in the pan. Remove the twine and carve the chickens (see below); serve with the roasted lemon wedges.

LEMON-HERB ROASTED CHICKEN



Lemon-Herb Roasted Chicken image

Provided by My Food and Family

Categories     Chicken Breast

Time 1h5m

Yield 7 chicken breasts

Number Of Ingredients 4

7 bone-in chicken breasts (4-1/4 lb.)
2 lemons, divided
1/2 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper
2 Tbsp. chopped fresh dill

Steps:

  • Heat oven to 400°F.
  • Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
  • Grate enough peel from 1 lemon to measure 1 tsp. zest; squeeze juice from zested lemon. Mix lemon zest and juice with vinaigrette and dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture.
  • Cut remaining lemon into 7 slices; tuck under chicken breasts on baking sheet.
  • Bake 50 to 55 min. or until chicken is done (165°F).

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 310 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 2 g, Protein 46 g

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

LEMON-HERB ROAST CHICKEN DINNER



Lemon-Herb Roast Chicken Dinner image

Here's the one-and-done chicken recipe you didn't know you needed-until now! It's easy enough to pull off with a couple of standard veggies, like carrots, potatoes and onions and flavorful aromatics, like rosemary, thyme and garlic. Toss the whole lot together in your trusty 13x9, and set your chicken on top. As the chicken cooks, its drippings add incredible flavor and tender texture to the veggies below. Give this dish a try, and we think you'll understand why we consider this the new essential chicken dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, melted
1 1/2 teaspoons salt
1 teaspoon black pepper
1 lb baby red potatoes, halved
1 cup peeled, 1-inch cubed carrots
1 cup chopped onions
1 (3 to 4 lb) whole chicken, giblets removed
5 sprigs fresh thyme
1 sprig fresh rosemary
5 cloves garlic
1 small lemon, cut into wedges

Steps:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix melted butter, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir in potatoes, carrots and onions. Pour into baking dish.
  • Rub chicken all over with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Place thyme, rosemary, garlic and lemon wedges in cavity of chicken. If desired, tie legs together with 6-inch piece of cooking twine.
  • Place chicken, breast side down, on top of potato and vegetable mixture. Roast 30 minutes; carefully turn chicken breast side up. Continue to roast 25 to 35 minutes longer, until legs move easily when lifted or twisted (at least 165°F in thickest part of thigh) and potatoes are tender.

Nutrition Facts : Calories 530, Carbohydrate 29 g, Cholesterol 145 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 9 g, ServingSize 1/4 Chicken and 1 Cup Vegetables, Sodium 1090 mg, Sugar 5 g, TransFat 1 g

LEMON HERB ROASTED CHICKEN



Lemon Herb Roasted Chicken image

The juice from the lemon moistens and flavors the chicken as it roasts; rubbing the skin with the smashed garlic gives it additional flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

1 chicken (3 1/2 pounds), rinsed and patted dry
2 cloves garlic, smashed and peeled
2 to 3 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 lemon, quartered
1/3 cup dry white wine, or water or chicken stock
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 425 degrees. Line a roasting pan with a rack, set aside. Rub chicken all over with garlic and then with 2 tablespoons butter. Season inside and out with salt and pepper. Place garlic cloves and lemon pieces inside the cavity. Tie legs together with kitchen twine.
  • Place chicken on rack in prepared pan and tuck the wing tips under. Roast until the juices run clear when the thigh is pierced, 45 minutes to 1 hour. Transfer chicken to a platter, and discard twine. Keep warm.
  • Place roasting pan on the stove over medium-high heat, and stir in the wine, thyme, and any accumulated juices from the platter. Bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon; cook until sauce thickens slightly, about 3 minutes. If desired, stir in 1 tablespoon butter. Pass through a fine mesh sieve. Serve sauce with the chicken.

LEMON-HERB ROAST CHICKEN



Lemon-Herb Roast Chicken image

Categories     Chicken     Herb     Poultry     Roast     Kid-Friendly     Lemon     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 11

1/2 cup (1 stick) butter, room temperature
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 large garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1 6 1/2- to 7-pound roasting chicken
1/4 cup dry white wine
1 cup (about canned low-salt chicken broth
2 tablespoons all purpose flour
Lemon wedges
Rosemary sprigs

Steps:

  • Combine butter, rosemary, thyme, garlic and lemon peel in small bowl and stir to blend. Season to taste with salt and pepper. (Herb butter can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin of chicken breast to loosen skin form meat. Reserve 2 tablespoons herb butter for gravy. Rub half of remaining herb butter over chicken breast under skin. Spread remaining herb butter over outside of chicken. Season chicken with salt and pepper. Truss chicken to help hold shape.
  • Place chicken in heavy large roasting pan. Roast 20 minutes. Reduce oven temperature to 375°F. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 175°F. and juices from thigh run clear when chicken thigh is pierced with skewer, about 1 hour 15 minutes. Lift chicken and tilt slightly, emptying any juices from cavity into roasting pan. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Pour pan juices into large glass measuring cup. Spoon fat off top. Add wine to pan. Place pan over high heat; bring wine to boil, scraping up any browned bits. Pour wine mixture into cup with pan juices. Add enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2 tablespoons herb butter in heavy medium saucepan over medium-high heat. Add flour; whisk until smooth and beginning to color, about 3 minutes. Gradually whisk in pan juices. Boil until thickened to sauce consistency, whisking occasionally, about 7 minutes. Season gravy with salt and pepper. Arrange lemon and rosemary around chicken on platter. Serve with gravy.

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LEMON AND HERB ROASTED CHICKEN RECIPE - THE SPRUCE EATS
2021-12-03  · 1 ( 4- to 5-pound) roasting chicken. 2 tablespoons lemon juice, from about 1/2 medium lemon. Salt ,to taste. Freshly ground black pepper, to taste. 1 small onion, peeled and quartered. 1 celery rib, cut into chunks. 3 to 4 sprigs fresh parsley. 4 …
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Top Asked Questions

How to cook chicken breast in oven with lemon zest?
Preheat oven to 300°F. Combine salt, rosemary, oregano, 1½ teaspoons lemon zest, and pepper in a small bowl. Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity. Advertisement Step 2
How to cook lemon herb roast chicken and potatoes?
One-pot lemon herb roast chicken and potatoes is so easy and delicious. Served with a simple side salad, it makes the very best family dinners. Pre-heat the oven to 200ºC/390ºF. To spatchcock the chicken, start by placing the chicken breast-side down on a large cutting board.
How do you make lemon herb butter for fried chicken?
The lemon herb butter keeps the chicken so tender while crisping the skin perfectly. It's a healthy and easy to make recipe. Preheat your oven to 425 degrees. Mix all the lemon herb butter ingredients together in a small bowl. Use the zest from the lemon you'll use with the chicken. (You only need one lemon)
How to cook chicken legs in the oven with lemon?
Place chicken on a rimmed baking sheet and rub all over with oil. Season with herb mixture, inside and out. Halve lemon and place inside cavity. Roast until chicken is pull-apart tender (grab a leg and wiggle it; it should easily come away from the bird), 2½ to 3 hours.

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